This was a delicious alternative to a crumble. The scone topping was light and fluffy. We picked the blackberries that morning and paired them with some apples from my aunt's tree. Serve with custard.
About 8oz 225g blackberries
About 5 medium apples, peeled, cored and roughly chopped.
A tablespoon or two of sugar, depending on the tartness of the fruit and your taste
225g self raising flour
75g sugar
75g cold butter, cubed
1 egg, beaten
About 6 tbsp buttermilk (normal milk would probably work ok)
Put the fruit and the 1 or 2 tablespoons sugar in a microwave proof lidded dish. Cook for 5 mins or so until the fruit is slightly softened, but not completely cooked.
Transfer the fruit to a 20 to 25 cm square baking dish.
Make the scone topping:
Using a stand mixer or food processor or fingers, rub the butter into the flour.
Stir in the sugar.
Mix in the egg and buttermilk; you want quite a wet dough.
dollop lumps of the mixture roughly on top of the fruit.
Bake at 200c for about 30 minutes until topping is golden.
Dollops of dough!
No comments:
Post a Comment